GAUFRES FRENCH WAFFLES – MY PARISIAN KITCHEN
Provided by: Florence RICHOMME
Categories: Sweet cooking basic
Prep time: 15 minutes
Cook time: 32 minutes
|90 gr butter (cubed)|
|150 ml milk|
|30 gr sugar|
|100 gr flour|
|3 egg whites (whipped)|
|1 pinch salt|
- Start by heating on a low heat the milk with sugar, a pinch of salt and the cubbed butter.
- Put the flour in a bowl (or in the bowl of your food processor). Pour the milk-salt-sugar-butter hot mixture and combine until smooth.
- Whip egg whites and gently add this to the preparation.
- Then cook in your waffle maker previously lightly greased with paper towel covered with oil, a few minutes on each side.
LIEGE WAFFLE RECIPE / LIÈGE GAUFRE RECETTE RECIPE – FOOD.COM
Total time: 48 hours 10 minutes
Prep time: 48 hours
Cook time: 10 minutes
Yield: 5 waffles, 5 serving(s)
|1 teaspoon active dry yeast|
|1/4 cup scalded whole milk, at 110-115 degrees|
|2 tablespoons water, at 110-115 degrees|
|2 teaspoons water, at 110-115 degrees|
|2 cups king arthur bread flour|
|1 large room temperature egg, lightly beaten|
|1 tablespoon light brown sugar|
|1 teaspoon light brown sugar|
|3/4 teaspoon salt|
|3/4 teaspoon baking powder|
|8 1/2 tablespoons soft room temperature unsalted butter|
|1 tablespoon honey|
|2 teaspoons vanilla|
|3/4 cup belgian pearl sugar (Lars Own brand is an excellent choice)|
- Place yeast, milk, and water into the workbowl of a stand mixer. Stir for a few seconds to moisten the yeast.
- Add the egg and 1/3 of the total flour. Mix to blend. Scrape down sides of bowl.
- Sprinkle remaining flour over the mixture, but do not stir it inches Cover and let stand 75-90 minutes (at the end of that time, you’ll notice the batter bubbling up through the cover of flour).
- Add brown sugar, salt, and baking powder* ( * while baking powder is not a traditional ingredient, it provides a slightly more modern texture. If you like, omit the baking powder and add 1/2 teaspoons more yeast.) to the workbowl of a stand mixer. Mix on low speed – just to blend.
- With machine on low, add honey and vanilla. Then add 2 tablespoons of butter at a time. Mix 4 minutes at medium-low speed; scrape down sides once or twice in that period. Let the dough rest for 1 minute and then continue to mix for 2 minutes. If you measured your ingredients perfectly, the dough will be sticking to the sides of the bowl in the last minute of mixing and then, in the last 30 seconds of so, will start to ball-up on the paddle. If this does not happen, let the dough rest for 1 more minute and mix for another 2 minutes. Whatever the outcome of the extra mixing, proceed to Step 6.
- Scrape the dough into a large bowl, sprinkle lightly with flour, cover with plastic wrap and let rise at room temperature for 4 hours. This step is crucial for developing the flavor.
- REFRIGERATE FOR 30 MINUTES BEFORE PROCEEDING TO STEP #8. This is essential. The yeast respiration must be slowed before continuing.
- Stir the dough down (meaning: gently deflate the gases from the dough, by pressing on it with a rubber spatula), scrape it onto a piece of plastic wrap, and then use the spatula to press the dough into a long rectangle. Fold that rectangle over on itself (by thirds – like a letter) so that you have a square of dough. Wrap it in plastic, weigh it down a bit (I put two heavy dinner plates on top of it) and refrigerate overnight.
- The next day, place the cold dough (it will be quite firm) in a large bowl and add all of the pearl sugar to a bowl. It will seem like a lot of sugar, but it’s supposed to be 🙂 Mix it into the dough by hand until the chunks are well-distrubuted. Once mixed, divide the dough into 5 pieces of equal size.
- Shape each chunk into an oval ball (like a football without the pointy ends) and let it rise (covered loosely in plastic wrap) for exactly 90 minutes.
- If you have a professional waffle iron (meaning: it’s cast iron and weighs over 20 pounds) cook at exactly 365-370 degrees (the max temp before sugar begins to burn/decompose) for approximately 2 minutes.** Give each waffle a few minutes to cool slightly before eating. No syrup or toppings are needed, unless you’d like to add some fruit or a dusting of powdered sugar; they’re quite sweet on their own.
- If you have a regular waffle iron, heat the iron to 420 degrees (hint: many regular waffle irons go up to and over 550 degrees at their highest setting) , place the dough on the iron, and immediately unplug it or turn the temp dial all the way down. Otherwise, the sugar will burn.
Calories 527.4, FatContent 21.5, SaturatedFatContent 13, CholesterolContent 95.4, SodiumContent 428.1, CarbohydrateContent 76.5, FiberContent 1.5, SugarContent 38, ProteinContent 7.3
WAFFLES | RICARDO
Provided by: Ricardocuisine
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: about 8 waffles
|1 cup (250 ml) unbleached all-purpose flour|
|1/4 cup (60 ml) cornstarch|
|1/2 teaspoon (2.5 ml) baking powder|
|1/4 teaspoon (1 ml) baking soda|
|1/4 teaspoon (1 ml) salt|
|3 tablespoons (45 ml) brown sugar|
|1/4 cup (60 ml) canola oil|
|1 cup (250 ml) buttermilk|
Calories 190 calories
CLASSIC WAFFLES RECIPE (WITH VIDEO) | ALLRECIPES
Provided by: Megan
Total time: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 10 to 12 waffles
|2 cups all-purpose flour|
|1 teaspoon salt|
|4 teaspoons baking powder|
|2 tablespoons white sugar|
|1 ½ cups warm milk|
|⅓ cup butter, melted|
|1 teaspoon vanilla extract|
- In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
- In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
- Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
Calories 379 calories, CarbohydrateContent 47.6 g, CholesterolContent 112.8 mg, FatContent 16.2 g, FiberContent 1.4 g, ProteinContent 10.2 g, SaturatedFatContent 9.4 g, SodiumContent 899.1 mg, SugarContent 8.8 g